Chemical Changes of Shredded Catfish (Clarias gariepinus) Added with Different Concentration of Sucrose During Storage at Room Temperature

Abstract

Shredded catfish is a processed dried food, usually used as a side dish and stored for a long time. The main criteria of shredded fish selection is its taste, color and appearance. During storage, shredded catfish might be experienced deterioration in quality. Therefore, the purpose of this study was to determine changes in the chemical quality of shredded catfish with different sucrose concentrations during storage. The study was carried out by adding sucrose to the formulation of shredded catfish respectively 27.5%, 32.5%, and 37.5%. For a comparison purposed, commercial shredded catfish with sucrose addition of 35% was applied. All samples were stored for 60 days and observed every 30 days for the moisture content, aw, color measurement, peroxide value (PV), thiobarbituric acid (TBA), free fatty acid (FFA) and fatty acid profile. The results show that during storage at room temperature shredded catfish with 27.5% sucrose was the best quality product. During storage there was an increase in moisture content, aw, TBA and FFA, while for PV parameters increased in fluctuation at day 30 of storage and decreased at day 60 of storage. Color parameter decreased from dark to slightly bright and unsaturated fatty acids decreased in oleic, linoleic, linolenic and DHA. Based on these results, shredded catfish still safe to be consumed during storage for 60 days or two months.